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Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage

Structured summary Background Novel additives for surimi like products from chicken meat, which can keep improve its functional properties during frozen storage are subject of many research. The use of dietary fibre in surimi like product from chicken meat is not studied enough. The objective of this study was to determine the effectiveness of barley bran flour to stabilize chicken myofibrillar proteins during frozen storage and maintain its functionality. Material and methods Surimi like material (chicken myofibrillar protein concentrate - CMPC) from mechanically deboned chicken meat were mixed with barley bran flour (0 - 6%) and frozen stored for 30, 60. 90 and 180 days. Instrumental colour measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with a aluminium cylindrical probe P/75. Differential scanning calorimetry (DSC) was used for determination oF denaturation temperatures and enthalpies. Results Denaturation enthalpies of CMPC showed increased values with increase of mass fraction of barley bran (w = 0-6%). Instrumental colour parameters (L*, a* and b*) of CMPC gels were significantly (p<0.05) affected by addition of barley bran. Texture profile analysis (TPA) parameters hardness and chewiness increased significantly (p<0.05) with the addition of barley bran (w = 0-6%). Cohesiveness and springiness were also significantly (p < 0.05) affected by addition of barley bran (w = 0-6%) during frozen storage. Conclusion The increase of denaturation enthalpies and some instrumental textural and colour parameters, indicate possible interactions of chicken myofibrillar proteins with barley bran.

chicken myofibrillar proteins ; DSC ; barley bran ; texture profile analysis (TPA) ; instrumental colour (L*, a*, b*)

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